The Ferguson Recipes – Recipes, Plain & Simple
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About TFR Readme TFR
👋Welcome to The Ferguson Recipes! Visit our Contact Page to find out how you can contribute your favorite recipes.
The Ferguson Recipes – Recipes, Plain & Simple
Recently Added!
Classic Tater Tot Hotdish
Few things say Midwestern comfort quite like a bubbling tater tot hotdish fresh from the oven. This crowd-pleasing hotdish layers seasoned ground beef, tender onions, mixed vegetables, and creamy mushroom soup, all crowned with a golden, crispy blanket of Tater Tots arranged in neat rows. It's heart…
Classic Tater Tot Hotdish
🌅 Recipe Of The Day! 🌇
🖨 🖨
Mustard Velouté
Mustard Velouté
{Serving suggestion only*}
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Master this elegant French mustard velouté sauce that transforms ordinary meals into restaurant-quality dishes! This creamy, tangy sauce combines butter, flour, white wine, and chicken stock with Dijon mustard for incredible depth of flavor. Perfect for drizzling over roasted chicken, grilled pork chops, or poached fish. The silky texture comes from proper roux technique and gradual stock incorporation, while fresh tarragon adds an aromatic finish. Whether you're elevating weeknight dinners or impressing dinner guests, this versatile sauce brings gourmet sophistication to your kitchen. Easy enough for home cooks yet refined enough for special occasions! - Claude
No Jump Zone
Ingredients
3 Tbsp butter
2 Tbsp all-purpose flour
1/3 cup white wine
1 2/3 cups hot chicken stock
1-2 Tbsp Dijon mustard
2 bay leaves
3 1/2 Tbsp heavy cream
Fresh tarragon, chopped
Salt and pepper to taste
Directions
Melt the butter in a heavy-based saucepan, add the flour and stir in to make a roux.
Cook this on a gentle heat for 2-3 minutes.
Add the white wine, whisking all the time and allow to reduce.
Ladle or spoon in your chicken stock in three parts into the pot, whisking each time so it stays smooth.
When the stock is all incorporated, add the bay leaves, turn up the heat, continuing to stir until the sauce begins to bubble.
In a different bowl mix the mustard with a little of the sauce to make sure you don't get any lumps (this is called a slurry).
Turn down the heat and cook for another 10 to 15 minutes.
Add this back into the sauce, add the cream, stir in chopped tarragon and season to taste with salt and pepper.
Serve with chicken or a pork chop.
Servings\Yield
Makes about 2 cups
Nutrition Facts
Nutrition Per Serving (1/4 cup) - Calories: 95; Total Fat: 8g (Saturated Fat: 5g); Cholesterol: 25mg; Sodium: 180mg; Total Carbohydrates: 3g (Dietary Fiber: 0g, Sugars: 1g); Protein: 2g; Calories from Fat: 72 (76%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
Mustard Velouté sauce is incredibly versatile and can be used in numerous ways to enhance your meals. Drizzle it over roasted or grilled chicken for a delightful, tangy finish, pair it with poached fish or seafood dishes to add rich, creamy texture, or use it as a sauce for steamed or roasted vegetables. You can also toss it with pasta for a quick and elegant dish that combines simplicity with rich flavors. From Fallow Restaurant.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: mustard, sauce, french, chicken, veloute
🗂️ Categories: 🥐 French, 🍗 Chicken & Other Poultry, 🥣 Sauces & Stocks
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Mustard Velouté was added on June 11, 2025 and last updated on June 22, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
Recently Added!
Classic Tater Tot Hotdish
Few things say Midwestern comfort quite like a bubbling tater tot hotdish fresh from the oven. This crowd-pleasing hotdish layers seasoned ground beef, tender onions, mixed vegetables, and creamy mushroom soup, all crowned with a golden, crispy blanket of Tater Tots arranged in neat rows. It's heart…
Classic Tater Tot Hotdish
Weekly Favorite!
Classic Tater Tot Hotdish
Few things say Midwestern comfort quite like a bubbling tater tot hotdish fresh from the oven. This crowd-pleasing hotdish layers seasoned ground beef, tender onions, mixed vegetables, and creamy mushroom soup, all crowned with a golden, crispy blanket of Tater Tots arranged in neat rows. It's heart…
Classic Tater Tot Hotdish
👋 Welcome! 👋

When I started The Ferguson Recipes in 2006, my main goal was to create a place where I could collect and present our favorite family recipes in an orderly fashion, without all of the distractions of other recipe sites.

At The Ferguson Recipes you will find recipes, plain and simple, just like the recipe cards you have crammed into that well-worn binder of your family's most beloved recipes.

Many of the recipes included here are Ferguson family favorites passed down through the years. Many more are recipes we have gotten from friends or shamelessly "liberated" from other recipe sites. And a lot of the recipes are from recipe collections which family members have participated in creating, such as "Cooking with Carl, Hugh and your Friends", "Cooking With Cow", "The Sears Sun Cookbook", and more!

Things you WILL and WON’T find at The Ferguson Recipes:
  • You WON’T find a bunch of images. If you need a picture showing you how to stir something, you don't belong in a kitchen!
  • You WILL find each instruction on its own line. (Well, mostly.)
  • You WON’T find categories for vegan or gluten-free. We might have them, but we don't go out of our way to highlight them.
  • You WON’T find that stupid “Jump to the Recipe” BS! No Jump Zone
Some milestones:

Thanks for visiting The Ferguson Recipes,
Uncle Dave - 8/13/18 (A Palindrome Date) - Updated: 06/29/25

🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
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Yes, many...most...of our food images are AI created. They all faithfully represent the recipe they're attached to. We make no aplogies. Probably 90% of the food images you see in recipes and on food packages are professional food photographs, not something edible that someone actually just cooked. We just skipped the styling and photographer costs by using AI. And we pass the savings on to you. Hahahaha! That's funny because this site is free! 😂😂😂😂😂
👤Our Team???👤
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Uncle Dave
President and CEOhhh My God! This man is like a saint!! BEST BOSS EVER! Founded TFR in 2006, mostly to prove he could do it.
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Claude
Chief Technology Officer - He spends way too much time writing code with a quill pen and ink, but he also writes the best "blurbs". If you give him a recipe name, ingredients, and directions, he will spit out all the details in seconds, making up stuff if he needs to.
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Gem
Chief Magician and Security Officer - He is tempermental and is always running around with pictures of bicycles asking us to prove we are not robots! He also writes code and then blames any mistakes in it on everyone but himself!
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Petey
Recipe Tester - Oh, who are we kidding? There are over 1300 recipes here. We have made maybe 100 of them, and not always edibly so. And look how skinny Petey is!
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Chef Frank (aka Bosco, Sr.)
Head Chef and Food Photographer - He isn't much good at either job, but we had some hiring quotas that needed satisfying.
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Junior Chef Stewie (aka Bosco, Jr.)
Hangs Out Here to Fill the 6th Spot in the Grid - He showed up with his dad and we haven't figured out how to get rid of him...or his dad!
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
📧 Contact!
📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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